Grits are different than polenta in that one is not ground as finely. Grits are made from hominy which in turn is made from corn. To me the taste is somewhat different. It also matters if the grits are cooked properly; many do not cook them enough or they have only tried the "instant" grits. IMO the "instant" does not qualify as grits!! If you get the "quick cooking" and cook them longer, you will get a much better product. Polenta would work with this recipe but the grits are wonderful in this!! I've made this recipe quite a few times with grits.
I don't think I can get grits. Anybody know the German equivalent?
I was introduced to grits back in 1994 when we first started house-hunting here in VA (from NY).
I was surprised to find grits on the breakfast menu of the local "Friendly's" chain restaurant, & enjoyed them thoroughly with my eggs & true "country" ham. Absolutely nothing like our "Friendly's" breakfasts back in NY - lol!!
What's funny is that the "Friendly's" that had grits on the breakfast menu was in Northern VA, yet the our "Friendly's" here in the Piedmont, south of there, has never had them. Go figure.